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Author Notes: About a week and a half ago fisheri posted a recipe which he called "A Great Pasta, Waiting for a Recipe"
http://www.food52.com/recipes/14460_a_great_pasta_waiting_for_a_recipe
where he describes a pasta recipe mentioned in David Tanis' Heart of the Artichoke listing ingredients but no amounts. I was intrigued, played around with the ingredients and made a bowl which as fisheri described was "subtle and sublime". A couple of days later I added diced fresh fennel, leeks, tomato and chicken broth and made another pasta. I was hooked on the flavors and so today put everything together for braised fennel and leeks. I'm a very happy camper! Thanks fisheri.....now I have three wonderful plays on this! - inpatskitchen

Food52 Review: This dish packs a flavorful punch. Fennel and leeks are simmered in the oven until they are soft and sweet, making a great canvas for the punchy, anchovy-spiked sauce. Fresh oregano adds an herbal note and red pepper flakes add heat. This recipe takes some time to come together, but the hour-long braise gives you time to make a main dish (or enjoy a glass of wine, like we did!). Each bite is a combination of sweet, savory, and salty--but it's the anchovies that leave a lasting impression on the palate. They really make this dish shine. - Brianne Du Clos

Although it bears not a shred of resemblance to the photograph illustrating the recipe, this is a five star dish. One of the best, easy to assemble dishes I have made - one I would be proud to serve to guests and absolutely fall on the ground delicious. The anchovies are genius and give a depth to the vegetables which are pleasant on their own, but which achieve new heights with this simple addition. I don't usually rave about recipes but this was so easy and so delicious, both right out of the oven and the next day, that a friend who was invited over for dinner insisted on taking the leftovers home because they were fearful it wouldn't be around the next day. An absolute keeper.

this is just brilliant AND I AM GOING TO MAKE IT!!!!! pat, you might also enjoy a recipe related to yours in the fennel seed/tomato/garlic aspect, but very different too-- It's braised mushrooms. In my 30 yr catering co, I made a vegetarian hors d'oeuvre out of it by piping a sundried tomato butter on a crostini and topping it with these mushrooms. Since you are a great dabbler, maybe you'll look at the mushroom recipe and riff!
best,
mindy

WINE BRAISED MUSHROOMS

3/4 C Oil

5 ½ Lbs Sliced Mushrooms

salt and pepper

3 chopped Onions

1 ½ T Minced Garlic

3 T Fennel Seeds

3 T Basil

2 T Marjoram

2- 2 lb Cans tomatoes drained and crushed

5 C Red Wine

1 C Balsamic Vinegar

Saute mushrooms in oil with the salt and pepper to taste cook until liquid is evaporated. Saute onions and garlic. Add remaining ingredients and cook down before adding mushrooms.

you know, pat, i THOUGHT these were a silver palate recipe but unless they're in their very first, whitre cover book, i'm wrong , and i can't remember where else they come from. phooey. i always want to give credit to the creators of any recipe.